Festive Fall Cookie Bars (one bowl easy!)
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Today I’m bringing you yet another twist on one of my favorite quick and easy bar cookies. If you haven’t made a variation of these yet. I hope you will today! With everything coming up fall, it’s always fun to do some pretty fall baking and these are just the thing we need for a beautiful but low maintenance office or classroom treat. The great thing is that no one will know you took shortcuts when they taste these buttery, butterscotchy, brown sugary good cookie bars!
(Okay, so Brown sugary and butterscotchy weren’t words until now but hey, that just makes us pioneers in advancement of the English language, right?)
You’ll need: your favorite baking mix, a stick of butter or margarine, brown sugar, oats (I use quick or old fashioned depending on what I have on hand), vanilla, an egg, and butterscotch chips.
You’ll also need some candy corn and fall sprinkles if you like.
Place your baking mix, oats, and brown sugar in a bowl.
I prefer dark brown sugar but use whatever I happen to grab. I always whatever I have on hand no matter if the recipe calls for light or dark.
Melt your stick of butter or margarine and pour that into the bowl.
I love it when we get live action photography on Southern Plate! Wooohoo!
and add your egg and vanilla in there as well.
Stir that up with a spoon.
See? One bowl wonder and you don’t even need a mixer.
Add in butterscotch chips.
Stir again.
Spray an 8×8 pan with cooking spray.
You can also double this and make a 9×13.
It just takes a few minutes longer to bake so watch it if you do that and remove from oven when lightly browned.
Pour your dough into the pan. It will be kind of crumbly and rough looking.
Pat down with your hand into the pan.
Bake at 350 for 25-30 minutes, or until lightly browned.
Sprinkle caramel corn over the top and return to oven for 2-3 minutes to allow caramel corn to soften enough to stick.
Be sure and watch it so the caramel corn doesn’t melt, just sticks to it a bit.
Allow to cool completely and sprinkle with fall sprinkles if you like.
Isn’t that pretty?
Now when you cut them the caramel corn will stay on top and you can serve them up in festive fall style!
Cookies are best made just before your kids come home to surprise them with!
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Ingredients
- 1/2 Cup Old Fashioned oats Can use quick
- 1 Cups Brown sugar packed (I use light or dark, whatever I have on hand)
- 2 Cups Baking Mix
- 1 Egg
- 1 Stick butter or margarine melted
- 1 tsp Vanilla
- 1 tsp cinnamon
- 1 cup butterscotch chips
Instructions
- Combine first five ingredients in large mixing bowl. Mix until well blended. Stir in remaining ingredients. Pat into greased 8×8 pan and bake at 350 for twenty five to thirty minutes. Remove from oven. Sprinkle top with candy corn. Return to oven, watching carefully, for two to three minutes, just to allow the candy corn to warm enough to stick. Watch carefully so candy corn doesn't melt. Remove from oven and allow to cool completely before cutting into bars.
Nutrition
View other versions of this recipe below:
Three Layer Chocolate Fantasy Bars
Gooey Butter Bars From Scratch
Wooohooo! I just happen to have some Pioneer Baking mix annnnd brown sugar ANND candy corn in the house. Three guesses as to what I’m gonna make for my college freshman this wkend? 😛
(First 2 guesses don’t count)
I made these cookies today, but was quite disappointed in my outcome. I doubled the recipe and baked them in a 9×13 baking dish, so I’m not sure if that caused my failure. The cookies were very dry and crumbly, even though the taste was great. When picked up the cookie would fall to pieces, so obviously I made a real failure. One other change I made was to use half regular brown sugar and half no calorie brown sugar (“Ideal Brown”). Could this substitution have caused these cookies to turn out so badly? I would really like to know what happened. All the other recipes I’ve tried from Southern Plate have been wonderful!
I have a “duh” question regarding these delicious looking “Easy Festive Fall Cookie Bar”. If I double the recipe, how long should I bake them? Do I double the time as well?????
I found a new flavor of candy corn (Caramel) and think it would be delicious on these cookies. Will be trying it soon!
Dear Christy,
I am a librarian in a high school and wanted you to know that I tried these cookie bars for the first time a couple of weeks ago. Last weekend I made two double recipes, one with chocolate chips and one with butterscotch for my husband to take to his youth Sunday School class on Halloween day. The kids loved them! However, my husband brought home so many leftover that I brought them to school with me the next day. I had an AP Government class coming in to do research that day. When they came in the library, I told them that I snacks for them, and they all helped themselves. The bars were a big hit! They all disappeared in a matter of minutes, and I no longer had any leftovers to deal with. Thanks for this great recipe! (The government teacher liked them also and wanted the recipe!)
Hmm, 1. I’m jealous that my daughter got to meet you and got your signature at the book sigining in OKC. We live in Arkansas and she was there for a workshop for the bank she works for and she fit your book tour in; (it was actually the highlight of their entire trip!!) 2. Your Katy Rose is a precious one and I’ve never met her and can tell that., and 3. I can’t wait to make these bars for our hayride with singing around the campfire tonight at church!!
Has anyone used something besides butterscotch chips? Not a fan of butterscotch flavor.
Absolutely! This recipe is so easily adaptable. Use chocolate chips, raisins, etc. Have fun with it ! 😉